Instructions
Follow the steps and taste along the way.
Prepare the cabbage
Cut the cabbage through the core into 8 wedges, leaving the core intact so they hold together. Season both sides with 2 g salt and half the black pepper.
Roast the cabbage
Heat 20 ml olive oil in a large skillet over medium-high heat. Cook the cabbage in a single layer for about 4 minutes per side, until dark golden patches form on the cut surfaces. Add 40 ml water, cover, and cook for 3 minutes; the cabbage should soften but still hold its shape.
Heat the beans
Transfer the cabbage to a plate. Add 10 ml oil and the finely chopped garlic to the same skillet. Cook for 30 seconds, then stir in the beans, smoked paprika, and remaining salt. Heat for 4 minutes, stirring occasionally, until the beans are hot but not falling apart.
Mix the dressing and prepare the apple
Whisk the lemon juice, Dijon mustard, remaining 15 ml olive oil, and remaining black pepper in a bowl. Cut the apple into thin slices and chop the dill.
Finish the salad
Toast the sunflower seeds in a dry skillet for 2 to 3 minutes, until fragrant and beginning to turn golden in places. Arrange the warm cabbage on plates, add the beans and apple, drizzle with the dressing, and sprinkle with the dill and seeds. Serve immediately, while the cabbage and beans are still warm and the apple is crisp.
